Seriously fuck reddit

submitted by [deleted] from self.MeanwhileOnReddit

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[–]Tums_is_Smut_bkwrds 6 insightful - 3 fun6 insightful - 2 fun7 insightful - 3 fun -  (3 children)

There are a couple hobbyist subs that I still frequent. The help and general advice I've received in these subs over the years has been invaluable. This includes homebrewing, though it was a few years ago since I don't make my own beer any more.

But you are absolutely correct. Any comment that is even a little contrary to the hive mind will get jumped on so fast it makes your head spin. I like to give back to the community when i can so if someone else has a question that I can answer I will. But now I have to take such care that what i write isn't going to offend Reddit's sensibilities. It's stupid and infuriating and makes me not want to participate, even just to lurk, any more.

Reddit has been a dead lurching zombie for some time now, yet SJW beta cucks and all the rest continue to prop it up while patting themselves on the back.

On a related note I really enjoyed brewing beer, but I got tired of the prep and clean up and it stopped being fun at some point so I sold all of my gear. I also had to acknowledge that having 'unlimited beer' around the house all of the time was a bad thing. 80 750ml bottles can go surprisingly quickly.

[–][deleted] 6 insightful - 2 fun6 insightful - 1 fun7 insightful - 2 fun -  (2 children)

I do wine, not that I particularly like wine but I like alcohol and it's easy and cost efficient. And I like fermenting things. I do lactofermented hot sauces too. I end up making more than I can use or give away with that one. Don't have that problem with alcohol but my max capacity with wine is ~3 gallons and it doesn't last long. If I had more room I'd do more.

I'd love to run a still too although I have no safe place for one. And the yields I read about seem small. If I have to run 5 gal of mash to get a quart of booze, well that's a lot of effort for a day's drink.

Beer seems too involved for me right now, and there's so much variety at the stores now (somewhat recent thing) that I have a pick of fancy beers. Used to be just the big names and a few imports with no local brands. We used to have to drive out to the brewery itself to get craft beer.

[–]Tums_is_Smut_bkwrds 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (1 child)

It's funny, when someone says homebrewing my mind immediately goes to beer. But yes of course, wine also.

I've never liked wine or hard stuff, if it wasn't for beer I would not drink. The taste is so great, and the attendant buzz is pure gravy. Damn too bad it's still early 'cause I could really go for one now.

I've helped family members make wine and it was just meh for me. But when I helped a buddy do a batch a beer I then ran right out and got a kit and the gear. Perhaps it's just me but making wine is kind of a no-brainer, but doing a good beer really requires some effort. It probably took me a year until my results were consistent and consistently drinkable. Don't get me wrong, I was no great shakes and the beer quality was largely the result of the kit I bought. But getting the technique down took time and effort.

The downside, of course, was it just made me even more of an insufferable beer snob.

Give me an ale or a pilsner and I'm happy as a clam. Most of the so called craft beers are crap IMO. A beer tour of Bavaria is high on the list if they ever remove travel restrictions, no doubt it will be a humbling experience.

I have to confess I've never heard of lactofermented hot sauces, it sounds intriguing. Especially since I'm also a hot sauce snob.

[–][deleted] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (0 children)

Damn too bad it's still early 'cause I could really go for one now.

I didn't think twice about cracking a beer when I woke up. Sometimes I wish I did, but damn do I enjoy it.

I've helped family members make wine and it was just meh for me

I like that it's easy and right now I'm fermenting a couple expired juices that were going to be tossed so it's nice not to waste. My results haven't been awe inspiring, generally I produce something that tastes like an inexpensive dry white wine, but that's still booze I didn't have to pay for. And I've had a few successes that were rather tasty.

The downside, of course, was it just made me even more of an insufferable beer snob.

My wife is trying to make me into a beer snob. She often insists I get craft beers when I'd be satisfied with cheap gas station beer. I guess at 40yrs old she thinks it's time I stop drinking 40s.

I agree there's a lot of crappy craft beer. I generally avoid IPAs, brewers who go nuts with hops, and most citrus ones just because there's so many bad examples of those out there.

My favorite beer is one called Devil's Backbone, it's an 8% unfiltered Belgium Tripel made by a local company called Real Ale. They have some good stuff, the company. Other locals Karbachi and No Name Brewing Co. are good too (been to that one).

I have to confess I've never heard of lactofermented hot sauces, it sounds intriguing. Especially since I'm also a hot sauce snob

They're nice, gives the sauce a more complex flavor. The lactic acid produced, when done right, will get the sauce to a shelf stable pH, adds tang without vinegar, and it's not difficult. It's also a probiotic and you know it's a live culture because you made it. All you have to do is keep your peppers and whatever else you're adding (carrots, onions, garlic, etc.) submerged in a brine. I use a 4% pickling salt solution but some people do less. Table salt, even iodized salt, works too but it can make the brine cloudy and it's not as visually appealing.

Takes about 2 weeks min to finish, although you can age it for months or even years, and you'll see it start bubbling in as little as 24hrs. When done, I blend the fruit with a little brine for consistency and a tiny amount of xanthan gum to keep it from seperating.